Burnt Basque Cheesecake in a Loaf Pan Recipe

If you’ve ever dreamed of making a show-stopping yet fuss-free dessert at home, you have to try this Burnt Basque Cheesecake in a Loaf Pan. Inspired by the famous Spanish treat, this version delivers a gorgeously caramelized top and a custard-y, creamy center — all without fancy equipment or springform pans. This recipe lets you enjoy all the rustic beauty and deep flavor of the original, but with a modern twist perfect for loaf pan baking. Whether you want to impress guests or simply indulge your cheesecake cravings, this Burnt Basque Cheesecake in a Loaf Pan is an absolute must-bake!

Ingredients You’ll Need

The magic of Burnt Basque Cheesecake in a Loaf Pan comes from simple, top-quality ingredients that work together to create sheer dessert bliss. Every component plays a key role in the flavor, texture, and signature look that makes this cheesecake so beloved.

• Cream cheese (1 1/2 cups, softened): Use full-fat cream cheese for ultimate richness and that silky-smooth texture.
• Granulated sugar (1/2 cup): Sweetens the cheesecake just enough and helps create the signature caramelization on top.
• Large eggs (2, room temperature): Bring structure and a custardy feel—make sure they’re at room temp for easier blending.
• Heavy cream (3/4 cup): Adds decadence and ensures your cheesecake bakes up luxuriously creamy.
• Vanilla extract (1/2 teaspoon): Just a touch for beautiful aroma and warmth in every bite.
• Salt (1/8 teaspoon): Enhances and balances all the flavors so your dessert never tastes flat.
• All-purpose flour (1 tablespoon): Provides a little structure without sacrificing the creamy interior.

How to Make Burnt Basque Cheesecake in a Loaf Pan

Step 1: Preheat and Prep

Before you do anything, set your oven to 400°F (200°C). Take a standard loaf pan and line it with parchment paper, leaving some overhanging the sides. This overhang is your secret weapon for lifting the cheesecake out later without any drama.

Step 2: Beat Cream Cheese and Sugar

Place your softened cream cheese and sugar in a large mixing bowl. Using a hand mixer or stand mixer, whip them together until the mixture is super smooth and fluffy—this should take a few minutes. A creamy, lump-free base now means a perfect cheesecake later!

Step 3: Add Eggs

Crack in the eggs one at a time, beating well after each addition. The mixture should look glossy and homogenous. Room temperature eggs blend more smoothly, helping you achieve that custardy texture.

Step 4: Incorporate Cream, Vanilla, and Salt

Pour in the heavy cream, add the vanilla extract, and sprinkle in the salt. Mix again until the batter looks silky and fully combined—the aroma will be dreamy at this point!

Step 5: Add the Flour

Sift the flour directly into the bowl and gently fold it through with a spatula. Take care not to over-mix here; just blend until you no longer see streaks of flour. This step gives your Burnt Basque Cheesecake in a Loaf Pan just enough body while keeping the middle irresistibly soft.

Step 6: Pour and Tap

Scrape the finished batter into your prepared loaf pan, smoothing the top out with a spatula. Give the pan a light tap on the counter to settle the batter and pop any trapped air bubbles, setting the stage for that creamy finish.

Step 7: Bake

Slide the loaf pan into your preheated oven and bake for 40 to 45 minutes. The top will transform into a deeply golden, almost burnt-looking crust. Don’t be tempted to overbake—the center should still jiggle gently when you give it a shake. This is exactly what you want for that uniquely wobbly Basque texture!

Step 8: Cool and Chill

Let the cheesecake cool completely to room temperature right in the pan. Refrigerate for at least 4 hours (overnight is fabulous if you can wait), which sets the texture and makes for clean, beautiful slices. Now you’re ready to enjoy your Burnt Basque Cheesecake in a Loaf Pan!

How to Serve Burnt Basque Cheesecake in a Loaf Pan

Garnishes

This cheesecake is stunning all by itself, but a simple flourish can elevate each slice! Sprinkle with a dusting of powdered sugar, add fresh seasonal berries, or drizzle with a little honey for an extra touch of elegance.

Side Dishes

Keep sides light and refreshing—think citrus salad, a few slices of ripe figs, or a dollop of whipped cream. Each one complements the rich, caramelized flavors of Burnt Basque Cheesecake in a Loaf Pan without overwhelming it.

Creative Ways to Present

For a playful twist, cut the cheesecake into thick “finger” slices and serve on a wooden board, tapas-style. You could also layer cubes with berries in small jars for chic individual parfaits—the burnt top looks striking peeking through!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, cover the loaf pan tightly with plastic wrap or transfer slices to an airtight container. Refrigerated, your Burnt Basque Cheesecake in a Loaf Pan will keep beautifully for up to 4 days.

Freezing

This cheesecake freezes surprisingly well! Wrap individual slices or the whole (cooled) loaf securely in plastic wrap, then foil. Freeze for up to 1 month. Thaw overnight in the fridge for best results—still gorgeously creamy and full of flavor.

Reheating

While Burnt Basque Cheesecake in a Loaf Pan is almost always served chilled, if you like a slightly softer center, you can let it sit at room temperature for 15-20 minutes before enjoying. Microwave reheating isn’t recommended as it may alter the texture.

FAQs

Can I use low-fat cream cheese?

For the most authentic, creamy result, stick with full-fat cream cheese. Lower fat versions can cause the cheesecake to taste less rich and may affect the texture.

Why does my cheesecake still jiggle in the center?

This is exactly what makes Burnt Basque Cheesecake in a Loaf Pan special—a slightly underbaked center keeps it ultra-creamy and luscious. It will set as it chills, so don’t worry!

Can I make this gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend or even a spoonful of almond flour. The cheesecake will still achieve an amazing texture.

Do I need to use a water bath?

No need at all! One of the best things about Burnt Basque Cheesecake in a Loaf Pan is its forgiving, rustic approach—just a hot oven and your loaf pan do the trick.

Can I double the recipe?

Doubling is possible, but use two loaf pans rather than a single large one to maintain the right baking time and creamy texture. Each loaf will turn out just as delicious!

Final Thoughts

If you’re ready to wow your family or treat yourself with a melt-in-your-mouth dessert, give this Burnt Basque Cheesecake in a Loaf Pan a go. Its unique caramelized top and custardy bite never fail to delight—once you try it, you’ll want to make it again and again!

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